Looking after your skillet.

Your skillet arrives seasoned and ready to cook. Before using it for the first time, rinse it with warm water and dry it thoroughly.

For an extra layer of protection, you may apply one or two light seasoning layers before cooking, although this is entirely optional.

Allow the pan to cool before washing. Rinse with warm water. For stuck-on food, use the included chainmail scrubber gently with warm water.

A small amount of mild washing-up liquid may be used when needed, but avoid using it frequently. Do not use harsh abrasive tools, such as steel wool, as these can strip away the seasoning.

Do not soak the skillet in water and never put it in the dishwasher.

Dry the pan thoroughly as soon as you have washed it. Do not leave cast iron to air dry, as moisture can lead to rust.

For the most reliable result, place the pan over a low heat for one to two minutes after washing. This removes any remaining moisture before oiling or storing.

Once the pan is completely dry, apply a very thin layer of neutral cooking oil to the cooking surface. Rapeseed, vegetable or grapeseed oil are all suitable choices.

Use kitchen paper to spread the oil evenly, then wipe away any excess. The surface should look lightly protected, never wet or sticky.

Always store your skillet completely dry.

Each time you cook with oil or fats, you help maintain and build the seasoning on your skillet. With regular use, the surface will become darker, smoother and easier to cook with.

If the seasoning becomes patchy, or a small rust spot appears, do not worry. Cast iron can be restored with a little care.